I’m pretty sure this first photo is AI generated, but I admit it made me smile.
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Rock on philodendron Robert.
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Adamantium corn skewers.
Need I say more?
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I had a good laugh at this article because it would totally be something I’d do. Mystery solved why the poor little thing wouldn’t eat.
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I saw this diabetic coma inducing treat on the menu when we went out to lunch the other day. Talk about overkill…
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It would be worth making these just to be able to answer the question “ What are you bringing to the potluck?” with… Moose Farts, but I’ll leave it to the more adventurous cooks amongst us. (Please note that’s not the full recipe. Don’t make farts and blame me when they fall apart)
Want an absolutely fool proof easy chicken dinner?
Here it is.
Two large bone in, skin on breasts. Admittedly, these were huge.
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Place in a large roasting pan with two inches of chicken broth. Bouillon cube based broth will work. Add 5 sections of celery, the upper half of the stalks with leaves. Season with paprika and parsley, Pat with butter.
Bake skin side up for 1/2 hour at 350, turn chicken over and bake for an hour and a half, basting a few times. If you like crispy skin, flip chicken over one more time and bake an additional 5 minutes.
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Remove celery and thicken gravy.
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Seen here served with garlic mashed red potatoes and honey glazed carrots.
Every Thanksgiving I’m asked to bring my Crab Toasties appetizer. And since I rarely make them at home because my husband doesn’t like crabmeat… I’m happy to oblige.
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It’s a treat that takes a good chunk of 💰 seeing that fresh crabmeat is currently $30 a pound and I doubled the batch and needed two pounds, but holidays are made for splurging.
Use fresh crabmeat… do not, I repeat DO NOT! use canned… here’s the recipe.
It’s quick, easy to make and oh so yummy.
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** Crab Toasties **
1 pound cooked crabmeat 1 cup mayonnaise 1 cup mozzarella cheese
1/2 teaspoon black pepper 1 teaspoon garlic powder
1 package Thomas English muffins
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Mix first 5 ingredients together
Quarter English muffins and arrange on cookie sheet.
Spread crab mixture on muffins heavily, sprinkle with paprika and parsley flakes if desired.
Bake at 350 degrees for 30 minutes or until golden brown.
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Easy peasy, nice and cheesy.
Line cookie sheet with parchment paper for quick clean up.
I can’t help myself at this point, but at least this one turned out to be tasty.
I don’t know the name of it so let’s just say it’s an Italian-y tortellini soup.
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Easy to make and quick… at a little over half an hour cooking time… I’d say with a few tweaks this one’s a keeper.
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Ingredients:
½ bunch kale, stems removed and leaves chopped ⅓ cup heavy cream 3 tablespoons chopped fresh basil 1 tablespoon olive oil 1 pound Italian sausage, casing removed 3 cloves garlic, minced 1 medium sweet onion, diced 2 teaspoons Italian seasoning Kosher salt and freshly ground black pepper, to taste 2 tablespoons all-purpose flour 4 cups chicken stock 1 (8-ounce) can tomato sauce
Instructions:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. Stir in tortellini; cover and cook until tender, about 5-7 minutes. Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste. Serve immediately.
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I only changed one thing when I made this and I’m sure you can guess what that was.
Yes, I axed the noxious green devil’s weed called kale and substituted spinach.
When I make this again I think I’ll cut back on the sausage. If you like it really meaty, leave it as is… but a little sausage goes a long way for me.
River's world..... 